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Double Quick Chicken Chili

Recipe Introduction


A terrific chicken chili.





List of Ingredients



• 2 tablespoons oil
  
• 2 cloves garlic, crushed
  
• 1 medium onion, chopped
  
• 1 1/2 pounds boneless chicken thighs, skinned, cut into bite sized pieces
  
• 2 tablespoons chili powder
  
• 2 teaspoons ground cumin
  
• 1 35 oz. can plum tomatoes
  
• 1 16 oz. can kidney bean, drained and rinsed
  
• 1 10 oz. package corn kernels
  
• 1/4 cup fresh parsley
  
• 1/4 cup grated Monterey Jack cheese
  






Instructions



1. In a 5 quart saucepanover medium high heat, heat oil; add onions and garic, cook 2 to 3 minutes, stirring frequently, until crisp-tender.
   
   
2. Add chicken pieces, chili powder and cumin; cook 3-4 minutes, until chicken loses raw color and is well coated with chili powder.
   
   
3. Add tomatoes, breaking up with a spoon, if neccessary, add kidney beans and corn.
   
   
4. Bring to a boil; reduce heat to low. Simmer, covered, about 15 minutes.
   
   
5. Uncover; cook 5-10 minutes longer, until chicken is cooked through.
   
   
6. Serve garnished with parsely, Jack cheese and sour cream, as desired.
   
   






Final Comments


This is a very forgiving recipe. Leftover turkey or chicken can be substituted for thighs. The recipe is easily doubled but cooking times may need to be adjusted.